Walnut Frangipani

• 1 1/4 cups black walnut pieces
• 1/2 cup granulated sugar
• 23 cup light-brown sugar
• 2 sticks softened unsalted butter
• 1/4 teaspoon ground cinnamon
• 2 tablespoons dark rum or 2 teaspoons vanilla extract
• 4 large eggs
• 1/2 cup plus 1 tablespoon flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. In a food processor, finely grind the walnuts and the granulated sugar.
2. Set aside.
3. With an electric mixer on medium speed, cream the brown sugar and the butter until light and fluffy.
4. Add the ground nut mixture, cinnamon and rum or vanilla.
5. Beat in the eggs one at a time.
6. Combine the flour, baking powder and salt.
7. Lower the mixer to the lowest speed and stir in the flour mixture until just absorbed.
8. Use as a filling for tarts, pastries and other baked goods.
9. It will keep refrigerated, tightly sealed, for 3 days or frozen for up to 6 months.

black walnut pieces, granulated sugar, lightbrown sugar, butter, ground cinnamon, dark rum, eggs, flour, baking powder, salt

Taken from cooking.nytimes.com/recipes/6737 (may not work)